Split the pound cake horizontally into 1/3-inch-thick slices. Cut out 18 footballs using a 3 1/2-inch football-shaped cookie cutter; arrange on a parchment-lined baking sheet.
Cut the carton off the ice cream (make sure it’s frozen solid!) and place it on its side; cut crosswise into 1/2-inch-thick rounds. Cut out 9 footballs from the ice cream using the same cookie cutter. Quickly sandwich in between 2 pound cake pieces and freeze at least 2 hours.
Place the sandwiches on a rack set over a baking sheet and pour chocolate shell topping over them. Freeze until set, then pipe on laces and stripes using vanilla frosting. Return to the freezer until ready to serve.
Tools You May Need
Photograph by Yunhee Kim
Tools You May Need
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